Easy Beautiful Desserts

Ingredients:  1 cup sugar  6 tablespoons cornstarch  1/2 teaspoon salt  2 1/2 cups milk, scalded  2 eggs, slightly beaten  3 tablespoons butter  1/2 teaspoon vanilla extract 1 9-inch pastry shell, baked  2 cups strawberries (1 pint), washed and hulled  1 cup heavy cream, whipped and sweetened, or 2 cups (8 ounces) whipped topping STRAWBERRY PIE RECIPE In top of double boiler mix sugar, cornstarch, and salt; gradually add milk and cook over simmering water, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs; whisk in quickly. Return egg mixture to hot sauce mixture in double boiler. Cook, stirring constantly, until thick. Remove from heat; add butter and vanilla extract. Cover and chill. Pour chilled mixture into the baked pastry shell. Arrange halved strawberries over the filling. Chill. Spread with sweetened whipped cream or whipped topping just before serving. Garnish with more halved berrie...

INGREDIENTS 1 1/4 cups white sugar 1/2 cup shortening 1 egg 2 1/2 cups flour 2 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk 2 cups fresh or frozen blueberries 1/2 tsp. cinnamon 1/4 cup butter or margarine METHOD In a large bowl cream together  3/4 cups of the sugar and all of the shortening mixing bowl. Now add in the egg and beat well with the beater. in a medium bowl, stir together 2 cups of the flour, baking powder, and salt. add flour mixture and milk alternately to creamed mixture, beating still smooth after each additon. spread into a greased 9x9 pan. top with blueberries. in a small bowl, combine remaing sugar, flour, and cinnamon. cut in butter or margarine til crumbly. sprinkle over blueberries. bake at 350* for 45-50 minutes. cut into squares and serve warm.

INGREDIENTS: CRUST:  2 cups all-purpose flour  2 tablespoons white sugar  2 teaspoons lemon zest  1 pinch salt  1/2 cup butter, chilled and diced  1 egg  1 teaspoon vanilla extract  FILLING:  2 cups fresh blueberries  1/4 cup white sugar  1/8 teaspoon ground nutmeg  CRUMB TOPPING: INGREDIENTS 5 tablespoons butter, softened  1/2 cup packed brown sugar  3/4 cup all-purpose flour  1/4 cup confectioners' sugar for dusting  DIRECTIONS: Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.  Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.  Bake for 12 to 15 minutes in the preheated oven, until golden. Remove ...

INGREDIENTS REQUIRED FOR THE CAKE: 1 stick (1/2 cup) unsalted butter plus additional for greasing pan 1 cup hazelnuts (5 oz) 6 oz fine-quality bittersweet chocolate (not unsweetened; not more than 60% cacao) 2 tablespoons potato starch 1/4 teaspoon salt 1/2 cup sugar 4 large eggs, separated, at room temperature for 30 minutes 1 teaspoon vanilla METHOD FOR MAKING THIS BEAUTIFUL DESSERT Special equipment: a 9- to 91/2-inch springform pan; parchment paper Put oven rack in middle position and preheat oven to 350°F. Generously butter bottom and side of springform pan, then line bottom with a round of parchment paper and butter parchment paper. Toast hazelnuts in a shallow baking pan in oven, shaking pan once or twice, until golden, about 12 minutes. Place nuts in a kitchen towel and rub off any loose skins while nuts are still warm, then cool nuts completely.  Reduce oven temperature to 325°F. While nuts cool, melt butter and chocolate together in a heatproof bowl set over a pot of ...

INGREDIENTS 1 medium watermelon, peeled, seeded and cut up 1 cup sugar 3 tablespoons cornstarch 3 egg yolks 4 tablespoons butter or margarine, melted 1 teaspoon vanilla a pinch of  salt Dash of salt 1 large (10-inch) graham cracker pie shell . For  meringue :INGREDIENTS 3 egg whites 1/4 cup sugar 1/2 teaspoon vanilla METHOD In a blender , process melon pieces until smooth (you will have about 2 to 2 1/2 cups of pureé melon). Pour melon into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes. Meringue: Beat egg whites until soft peaks begin to form; gradually add sugar then vanilla.  Note: The egg whites should be fully cooked if the meringue layer is ev...

LEMON ICE POPS INGREDIENTS 1/2 cup sugar 1/4 cup fresh  lemon juice 2 Tbsp. grated lemon peel pinch of salt 1 1/4 cups buttermilk METHOD In a large bowl Whisk together the   sugar, the lemon juice,the  lemon peel, and the salt  until the sugar completely dissolves.Now  Whisk in the  buttermilk. Divide this mixture among popsicle molds. Cover and freeze it  until it is firm for  at least 4 hours .Serve chilled. WATERMELON LIME POPSICLES INGREDIENTS 5 cups seedless watermelon (about 1/4 of a large watermelon), diced Juice of 1/2 lime 2 tablespoons sugar 1/4 greek yogart Instructions Combine all ingredients into the bowl of a  food processor  or blender. Puree until smooth, about 2 minutes. Discard solids and distribute the puree evenly among eight (3-ounce)  Popsicle molds  evenly. Freeze overnight.

1 cup water  8 tablespoons (1 stick) unsalted butter  1/2 teaspoon salt  1 1/2 teaspoons granulated sugar  INGREDIENTS FOR THE PASTRY 1 cup all-purpose flour  3 to 4 eggs, plus 1 egg for egg wash  INGREDIENTS FOR THE FILLING:  2 cups heavy cream  2 tablespoons sugar  1/4 teaspoon vanilla METHOD  To make  cream puff: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.  Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape do...

   CHOCOLATE CHIP  MUFFINS.  " 1 SIMPLE WAY THAT I WOULD LIKE SHARE IS  AS FOLLOWS" INGREDIENTS 31/2 CUPS  FLOUR  1/2 CUP SUGAR ½ CUP DRY BUTTERMILK POWDER OR DRY NONFAT MILK POWDER 1 TABLESPOON OF  BAKING POWDER ½  TABLESPOON OF BAKING SODA ½ TABLESPOON OF SALT ½ TABLESPOON GROUNDED CINNAMON ½ TEASPOON GROUNDED NUTMEG 3-4 EGGS 3 TEASPOONS OF VANILLA EXTRACT 2 CUPS WATER 1 CUP BUTTER OR OIL 11/2 CUP COCOA POWDER 3 CUPS MINI CHOCOLATE CHIPS METHOD FOR MAKING CHOCOLATE CHIP MUFFINS PREHEAT OVEN TO 400 DEGREES Coat the muffin tin with cooking spray In a bowl combine all the dry ingredients flour,sugar.milk powder ,cocoa powder, baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside In another bowl  beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixtu...

INREDIENTS 1 cup white castor  sugar 1/4 cup flour   a dash of salt 1/4  cup lemon juice 1 tablespoon grated lemon rind 1 tablespoon softened butter 1 cup milk 2 eggs, large separated METHOD  FOR MAKING LEMON PUDDING CAKE In a medium mixing bowl combine the sugar, flour and salt together. Stir in the lemon juice and the grated lemon rind, butter and milk. IN another bowl Beat the  egg yolks until thick and pale, and add to the lemon mixture. Beat egg whites  until stiff but not dry, and fold into the lemon mixture. Pour  this batter into a buttered 6 cup casserole. Place in a larger pan. Pour hot water to about 1 inch deep in the larger pan. Bake at 350 degrees F. for about 40 minutes, until the topping is set and golden. Serve warm.

 HOW TO MAKE A CREPE INGREDIENTS REQUIRED ARE: FOR MAKING THE STRAWBERRY SAUCE I pint strawberries, washed 6 tablespoons water 2 tablespoons granulated sugar 3 cups vanilla ice cream 4 cups whipped cream  INGREDIENTS REQUIRED FOR MAKING THE CREPE SHELLS 1/4 cup all-purpose flour 7 tablespoons milk 1 large egg 1/2 tablespoon vegetable oil 1 pinch salt as needed vegetable spray or oil CREPE BATTER RECIPE Combine flour, milk, egg, oil, and salt in a blender or food processor. Blend into a smooth batter, stopping motor a few times to scrape down the sides of the bowl. Cover and refrigerate batter for 1 hour. Blend batter well before making crepes. Over moderate heat, lightly oil a preheated, 6-inch, nonstick sauté pan. Add enough batter to make a thin coat, tilt pan so batter forms a thin, even covering over bottom of sauté pan. Cook each crepe until it sets, about 45 seconds, flip over and cook other side for 30 seconds. Place cooked crepe on waxed paper or clean, dry surfa...

INGREDIENTS REQUIRED ARE: 3 1/2 cups flour 1 tsp baking powder 1 cup margarine softened  8 ounce pack of cream cheese softened 2 cups of sugar 1 egg large 1 tsp vanilla extract 1/4 tsp almond extract METHOD FOR MAKING THE SUGAR COOKIES 1. in a medium bowl stir together the dry ingredients i.e the  flour, baking powder, and set aside 2.in another large bowl beat the margarine and cream cheese together with an electric beater at  medium speed  for about 30 seconds. 3. Now add in the  sugar and beat well until the mixture is fluffy. 4.After this  add the egg, vanilla extract  and almond extract and  beat well. 5. Now gradually add the flour -baking powder mix to the well beaten cream mixture beating well after each addition. cover and chill overnight or freeze up to 3 months. roll out in flour and powdered sugar, and cut shapes 6.Bake at 375 degrees on ungreased cookie sheet for 6-8 minutes. cool and decorate.

INGREDIENTS REQUIRED FOR THE DOUGH 2 packages active dry yeast 1 cup warm water  2/3 cup sugar, IN ADDITION TO IT 1 teaspoon castor sugar 1 cup warmed milk 2/3 cup softened butter 2 teaspoons of salt 2 eggs, slightly beaten 7 cups flour  Filling INGREDIENTS REQUIREMENT 1 cup melted butter, divided 1 3/4 cup sugar, divided 3 tablespoons cinnamon Creamy Glaze INGREDIENTS 2/3 cup melted butter 4 cups powdered sugar 2 teaspoons vanilla 6 tablespoons hot water, more as needed HOW TO MAKE CINNAMON ROLLS FROM A SCRATCH In a small bowl mix together the warm water, yeast and sugar and set it aside. Now take a  large bowl and mix milk, remaining 2/3 Cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (the dough will be sticky). Turn out onto a well-floured board; knead for about 5-10 minutes. Place it in a well-buttered ...

INGREDIENTS 2 sticks butter, softened 2 cups creamy  peanut butter 3¾ cups powdered sugar 3 cups Rice Crispies cereal 2 (8 ounce) large Hershey's  candy bars  THE METHOD FOR MAKING THESE DELICIOUS PEANUT BUTTER BALLS In a large bowl, blend together the butter, peanut butter and sugar until smooth. Fold inthe  cereal, stirring as little as possible, to prevent cereal from being crushed . Roll the batter into ¾” to 1” balls, and place on waxed paper. Melt candy bars ( break bars up into pieces and microwave until melted –  be careful not to overcook, otherwise the chocolate will turn into a grainy mess. Stir after the first minute of cooking on High, then keep stirring every 15 seconds until all is melted).  use 2 forks to dip the peanut butter balls in the chocolate, dipping one at a time. ADVISE- the chocolate will adhere much better, with less mess and dripping, if you freeze the balls before dipping them - then take out about a dozen at a time to dip...

MANGO ICE CREAM CAKE INGREDIENTS 6 ripe Mangoes , peeled, cored and medium diced  1 cup sugar  2 tablespoons  fresh mint leaves  A Pinch of black pepper  For the  Cake :  1 tablespoon plus 1/3 cup butter  room temperature  1/3 cup solid vegetable shortening  1 3/4 cups sugar  3 eggs,large  at room temperature  2 1/4 cups all-purpose flour  1/2 teaspoon salt  3 teaspoons baking powder  1 cup milk  1 teaspoon vanilla  Fresh vanilla Ice Cream PREPARATION METHOD For the Mangoes: In a mixing bowl, mix all the ingredients. Cover with plastic wrap and let side while making the cake.  Preheat the oven to 350 degrees F.  Line a half sheet pan with  parchment paper . Butter the entire pan with 1 tablespoon of the butter. For the Cake: Using an electric mixer, fitted with a paddle attachment, cream the 1/3 cup butter, shortening, and sugar together. Add the eggs, 1 at a time, and mix...

INGREDIENTS 2  tablespoons butter  or stick margarine, melted  3 tablespoons sugar  1 egg  1 cup all-purpose flour  1 teaspoon baking powder  2 (8 ounce) cans unsweetened crushed pineapple, drained  INGREDIENTS REQUIRED FOR THE TOPPING:  1  tablespoon butter  or stick margarine, melted  1 cup sugar  2 eggs  2 cups flaked coconut  PREPARATION STEPS In a mixing bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with nonstick cooking spray. Spread pineapple over crust; set aside.  For topping, in a mixing bowl, beat butter and sugar. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325 degrees F for 35-40 minutes or until golden brown. Cool before cutting.

Ingredients for making banana split ice cream For the chocolate sauce:  110 grams dark chocolate  2 tbspoon golden syrup  75ml of  water  For the banana split:  2 bananas  1 can whipped cream  1 tub vanilla ice cream  1 chocolate coated honey comb bar  30 grams chocolate coated peanut sweets HOW TO MAKE A BANANA SPLIT DESSERT 1. Make the chocolate: sauce by melting the chocolate with the syrup and water in a pan over a low heat.  2. Keep stirring until the chocolate has melted. Remove from the heat.  3. Peel the bananas and cut lengthways. Place on a serving plate.  4. Scoop the ice cream into the middle and squirt over the cream.  5. Pour over the sauce. Scatter over the crushed honey comb bar and chocolate coated peanut sweets.  6. Serve.

INGREDIENTS REQUIRED 1 1/4 cup butter  2/3 cup sugar  1 egg  1 cup milk  2 1/2 cups flour  3 teaspoons baking powder  1/2 teaspoons salt  4 cup peeled  , sliced apples  1/3 cup brown sugar  2 teaspoons cinnamon  1/2 teaspoons nutmeg  METHOD OF PREPARATIOM whipped cream or ice cream for garnish Instructions:  Preheat oven to 350° F.  Combine flour, baking powder and salt, set aside. butter a 9" square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg. Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples  and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving. You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake...

THIS DELICIOUS DESSERT REQUIRES APPROX.30 MINUTES TO PREPARE. BUT NEEDS A COUPLE OF HOURS TO CHILL.SO PLAN MAKING THIS DESSERT ACCORDINGLY. INGREDIENTS REQUIRED FOR THIS RECIPE ARE; 1 3/4 cups powdered sugar  1 1/2 cup margarine, softened  1 cup peanut butter (creamy or chunky)  1 tsp. vanilla  3 cups graham cracker crumbs (approximately 40 squares)  1 cup chopped peanuts (optional)  1 12-oz. package semisweet chocolate chips (2 cups)  1/4 cup peanut butter  PREPARATION Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides so you can lift the bars easily from the pan.)  In a large bowl, mix the powdered sugar, margarine, 1 cup peanut butter, and vanilla. Stir in the cracker crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan.  Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread over the mixture in the pan. Cover and refrigerate a...

INGREDIENTS NEEDED: 2 tablespoons butter  1/4 cup cocoa  1/2 cup sugar (I use cane sugar)  1/4 cup milk (I use condensed or whole milk)  dash salt  1 tsp. pure vanilla  1 heaping tablespoon peanut butter (optional: add more to taste and increase the oatmeal)  1 1/2 cups UNCOOKED oatmeal  STEPS Microwave the butter in a microwave-safe bowl for 15-30 seconds, until the butter is melted. Add 1/4 cup cocoa and blend until the cocoa is dissolved into the butter.  Add the sugar, milk and salt. Blend well.  Microwave on high for 1 minute 10 seconds to bring to a full boil. (Should you need to microwave the batter some more, do so in 10 second increments.) You want a full boil, but because it will continue to cook for awhile once it's removed from the microwave, heating it too long can cause the mixture to scorch.)  Add the vanilla, peanut butter and oatmeal. Stir well. Drop by tablespoon-full on waxed paper and allow to cool.  M...

Crust INGREDIENTS 1 cup of graham crumbs  1/2 cup gingersnap crumbs  5 Tbsp melted butter  Filling  1 lb cream cheese softened to room temperature  1 cup sour cream 1 cup sugar  2 large bananas  3/4 tsp cinnamon  1/4 tsp ground clove  4 slightly beaten eggs  1/3 cup coconut cream  1/2 cup pureed fruit (apple, apricot, etc...)  METHOD Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom  of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix  well. Push a little of the crumb mixture up the sides of the pan and make  a crust on the bottom with the remaining crumbs To make the filling Mix 1  lb cream cheese softened to room temperature with 1 cup sour cream Slowly  add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp  ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut  cream Add 1/2 cup pureed fruit (apple, aprico...